Zutaten für Spiced Pumpkin Bars
- All Purpose Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- Granulated Sugar
- Cooking Oil
- Pecans
- 4 ounces cream cheese (softened)
- 1/4 cup (1/2 stick) unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
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Zubereitung von Spiced Pumpkin Bars
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, beat together 2 large eggs, 1 (15-ounce) can pumpkin puree, 1 3/4 cups granulated sugar, and 1/2 cup vegetable oil using an electric mixer on medium speed until well combined.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Stir in 1 cup chopped pecans (optional).
- Pour batter into an ungreased 15x10x1 inch baking pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack.
- While the bars are cooling, prepare the frosting: In a medium bowl, beat together 4 ounces cream cheese (softened), 1/4 cup (1/2 stick) unsalted butter (softened), and 1 teaspoon vanilla extract until fluffy.
- Gradually add 2 cups powdered sugar, beating until smooth and creamy.
- Frost the cooled pumpkin bars.
- Top with pecan halves (optional).
- Cut into squares and serve. Store, covered, in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
97g
Fat
25g
Carbs
11g
